Custard Slice

Method

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1. Heat the oven to 200°C / 400°F. Lay each pastry sheet on a baking-paper-lined tray, prick all over with a fork, cover with a second sheet of paper and a second tray and bake 20 minutes, until golden and flat. Cool 15 minutes.

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2. Trim both sheets to fit a 20 x 25 cm tin, keeping the neatest for the top.

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3. For the custard, heat the milk in a saucepan until steaming. Whisk the egg yolks, sugar and cornflour in a bowl until smooth and pour in the hot milk, whisking.

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4. Return to the pan and cook over medium heat, whisking constantly, for 5 minutes, until thick and bubbling. Cook 1 minute more, then stir in the vanilla and butter and cool for 10 minutes, stirring.

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5. Line the tin with paper, lay in one sheet of pastry, spread the custard over it and cover with the second sheet.

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6. Mix the icing sugar with the water to a thick, pourable icing and spread over the top. Pipe lines of the melted chocolate across it and draw a skewer through them to feather.

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7. Chill for at least 2 hours until the custard has set firm, then cut into slices with a sharp serrated knife.

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Chef’s Tips

• Cook the custard until it bubbles. That is what makes it stiff enough to slice.
• Bake the pastry between trays so it stays flat.
• Cut with a serrated knife using a gentle sawing action.

Pairing Suggestions

• A cup of tea
• A flat white
• Fresh strawberries

Storage & Reheating

Refrigerate up to 3 days. It is best on the day it is made, before the pastry softens. Not suitable for freezing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.